The first restaurant we opened had it’s own cash register. I can’t even remember now if I could call it a point-of-sale because it didn’t even vaguely resemble the devices we use today. 517 more words
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A restaurant’s single largest controllable cost is labor. The difference between being a profitable business or becoming one of the 60% of restaurants that fail within the first three years of operation highly depends upon stabilized labor costs.
- This call for papers is asking for papers and other kinds of submissions on the culture within pop culture, and it makes reference to satirical articles that “inflame political passions” and what these everyday objects say about us as a society. 164 more words
Roasted rack of lamb crusted in cheesy breadcrumbs and drizzled with roasting juices and fresh lime. Served alongside brown rice tossed with toasted coconut flakes and green onions, and onion layer pods with cheesy broccoli puree over roma tomato and spicy green salsa. 157 more words